I’m so excited to finally be able to share with you what I’ve been working on for the past two weeks: I’ve been designing The Ghoulish Gourmet, Kathy Hester’s new vegan Halloween e-book!
This book is full of frightfully fun recipes for Halloween, from snacks and main dishes to desserts and drinks. If you’re having a Halloween party this year, this e-book is a must-have! Kathy also shares her Halloween party tips, to ensure that guests have a super spooky time. The book is packed with gorgeously grim photos, most of which Kathy took herself.
To give you a taste (pun intended) of what the book includes, here’s a sample recipe.
Vegan Deviled Purple Potatoes
- 1 24 ounce bag of small red, yellow or purple potatoes, rinsed well
- 1 package firm or extra firm tofu about 1 pound – some containers weigh a little less
- ⅓ cup vegan mayo
- 1 tablespoon Dijon mustard
- ½ teaspoon black salt or kala namak or regular kosher salt, to taste
- ½ teaspoon turmeric
- ¼ cup sliced olives stuffed with pimentos
Add the potatoes to a stockpot and cover with water.
Bring to a boil, then turn to low and simmer for about 10 minutes, or until you can pierce the potato easily with a fork.
Drain, rinse with cool water and set aside until cool.
Make the tofu salad:
Combine the drained tofu, mayo, mustard and salt in a bowl. Mash the tofu and mix well.
Cut the cooled potatoes in half lengthwise. Scoop out circular holes using a melon baller or small spoon. Spoon some tofu salad into each hole and top with a pimento-stuffed olive slice.
Recipe from The Ghoulish Gourmet by Kathy Hester. Photos by Kathy Hester.
The Ghoulish Gourmet is available for purchase here: http://tinyurl.com/GhoulGourmet